Spinach And Buttermilk Soup

This creamy Spinach and Buttermilk Soup is a comforting classic that balances the earthy sweetness of spinach with the bright tang of buttermilk. The addition of fresh lemon zest lifts the heavy richness, creating a light yet satisfying bowl perfect for chilly evenings. The soup is pureed to a velvety smooth consistency, making it an elegant yet simple meal that comes together quickly. It pairs beautifully with crusty bread or a light salad. Ideal for weeknight dinners or as a soothing starter, this recipe highlights the natural flavors of fresh vegetables and dairy without being overly heavy.

Cooking Method: Boiling

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 657.2

Dietary: Gluten-free

Description

This creamy Spinach and Buttermilk Soup is a comforting classic that balances the earthy sweetness of spinach with the bright tang of buttermilk. The addition of fresh lemon zest lifts the heavy richness, creating a light yet satisfying bowl perfect for chilly evenings. The soup is pureed to a velvety smooth consistency, making it an elegant yet simple meal that comes together quickly. It pairs beautifully with crusty bread or a light salad. Ideal for weeknight dinners or as a soothing starter, this recipe highlights the natural flavors of fresh vegetables and dairy without being overly heavy.

Ingredients

1 package Frozen chopped spinach
4 cup Chicken broth,reg. strength
2 tablespoon Butter
2 tablespoon Cornstarch
2 cup Buttermilk
1 tablespoon Grated lemon peel
1 teaspoon Salt
1/4 teaspoon Pepper

Directions

1
Combine frozen spinach and 2 cups of chicken broth in a 3- to 4-quart saucepan.
2
Bring the mixture to a boil over high heat, using a spoon to break up any clumps of spinach.
3
Once the spinach is heated through and in small chunks, carefully transfer the mixture to a blender.
4
Add 1 tablespoon of grated lemon peel to the blender and puree until completely smooth.
5
In the same saucepan, whisk together the remaining 2 cups of chicken broth and cornstarch until the cornstarch is fully dissolved and the mixture is smooth.
6
Stir the pureed spinach mixture into the broth mixture in the saucepan.
7
Cook over high heat, stirring often, until the soup comes to a boil and thickens slightly.
8
Reduce heat to low and stir in the buttermilk. Do not boil after adding buttermilk to prevent curdling.
9
Season with salt and pepper to taste.
10
Ladle the hot soup into bowls or mugs and sprinkle with the remaining grated lemon peel before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 657.2kcal

% Daily Value *
Total Fat 30.0g47%
Saturated Fat 8.6g43%
Cholesterol 216.0mg72%
Sodium 285.8mg12%
Total Carbohydrate 16.1g6%
Dietary Fiber 0.7g3%
Sugars 8.1g
Protein 69.8g140%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not boil the soup after adding the buttermilk, as high heat can cause the dairy to curdle. Keep the heat low once the buttermilk is stirred in.

For a dairy-free version, substitute the buttermilk with unsweetened almond milk or coconut milk and use vegetable broth instead of chicken broth.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently.

Fresh spinach can be used instead of frozen; use about 10 ounces of fresh spinach, trimmed and roughly chopped.

Keywords: spinach, buttermilk, soup, creamy, vegetable, comfort food, healthy, easy dinner, blender soup, lemon, chicken broth, warm

Read it online: https://www.chefs-mate.com/recipe/spinach-and-buttermilk-soup/